Chinese-style chicken and sweetcorn soup

Name: Chinese-style chicken and sweetcorn soup
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: ['Chinese']
Ingredients: 1 clove garlic; 2 spring onions; 1 tbsp vegetable oil; 500ml chicken stock; 1 tbsp reduced salt soy sauce; 2 tbsp cornflour; 75ml water; 1 Co-op cooked chicken breast portion, skin removed; 1/2 Co-op corn on the cob, kernels removed; 1 large Co-op British egg; 1 tbsp fresh coriander, finely chopped (or 1 tsp dried)

https://www.coop.co.uk/recipes/chinese-style-chicken-and-sweetcorn-soup

Follow our easy recipe to make this Chinese takeaway classic at home

Feeds 2
Ready in 15 minutes

Each serving contains

Energy
12%
1035kj 241kcal
Fat
Low 17%
12.2g
Saturates
Low 14%
2.7g
Sugar
Low 17%
4.3g
Salt
High 17%
3.42g

% of adult’s reference intake | Carbohydrates per serving : 16g

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Ingredients
Method

Ingredients

1 clove garlic
2 spring onions
1 tbsp vegetable oil
500ml chicken stock
1 tbsp reduced salt soy sauce
2 tbsp cornflour
75ml water
1 Co-op cooked chicken breast portion, skin removed
1/2 Co-op corn on the cob, kernels removed
1 large Co-op British egg
1 tbsp fresh coriander, finely chopped (or 1 tsp dried)

Method

Finely slice the garlic and spring onions, saving some onions to garnish with
Soften in a pan with the oil for 2-3 mins, over a medium heat
Add the chicken stock and soy sauce and bring to the boil
Whisk the cornflour, mixed with 75ml water, into the stock, stirring continuously, until thick
Shred the cooked chicken and add to the pan with the corn kernels
Return to the boil and simmer for 4-5 mins
Take the soup off the heat and stir in the egg, lightly beaten
Add the coriander, and season with ground white pepper
Divide between 2 bowls and serve sprinkled with the rest of the spring onion